Abonne-toi pour ne pas louper mes prochaines recettes ️
Abonne-toi pour ne pas louper mes prochaines recettes❤️ is a medium French recipe that serves 4. 350 calories per serving. Recipe by Bigwill on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 15 min
Cost: $9.05 total, $2.26 per serving
Ingredients
- 4 pieces Chicken Drumsticks (skin removed, meat will be deboned after cooking)
- 2 medium Potatoes (peeled and cut into small cubes (about 1 cm))
- 1 tablespoon Olive Oil (for lightly oiling the pot)
- 1 cup Water (to simmer chicken and potatoes)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic Powder
- 100 grams Cheddar Cheese (grated; can use low‑fat cheese)
- 1 cup Cornflakes (plain cornflakes, crushed by hand)
Instructions
Remove skin and set aside
Using kitchen shears, pull off the skin from each chicken drumstick and set the skinless pieces aside for later cooking.
Time: PT5M
Sear chicken
Heat 1 tablespoon olive oil in the casserole over medium heat. Add the skinless drumsticks, skin‑side down, and sear for 3‑4 minutes until lightly browned.
Time: PT5M
Temperature: medium heat
Dice potatoes
Peel the potatoes and cut them into small 1 cm cubes so they cook quickly.
Time: PT5M
Simmer chicken and potatoes
Add the diced potatoes to the pot, pour in 1 cup water, and season with salt, pepper, paprika, and garlic powder. Bring to a gentle boil, then reduce to a simmer and cook for about 15 minutes, until the chicken is cooked through and the potatoes are tender.
Time: PT15M
Temperature: simmer
Debone and mash
Remove the cooked drumsticks, let them cool slightly, then pull the meat off the bones, discarding the bones. Transfer the meat, potatoes, and a little cooking liquid to a mixing bowl and mash together with a fork or potato masher.
Time: PT5M
Add cheese and season
Stir the grated cheddar cheese into the mash, allowing it to melt. Taste and adjust salt or pepper if needed, then mash until the mixture is smooth and cohesive.
Time: PT3M
Crush cornflakes
Place the cornflakes in a zip‑lock bag or a small bowl and crush them by hand until you have coarse crumbs.
Time: PT2M
Shape and coat balls
With slightly damp hands, scoop about 2‑tablespoon portions of the mixture, roll into small balls, and gently press to create a shallow cavity. (Optional: insert a small piece of chicken bone for novelty.) Roll each ball in the crushed cornflakes until fully coated, then place on a parchment‑lined baking sheet.
Time: PT5M
Bake or air‑fry
Preheat the oven to 200°C (or the air fryer to 180°C). Bake the balls for 12‑15 minutes, turning halfway, until golden and crispy. If using an air fryer, cook 10‑12 minutes, shaking the basket halfway through. Ensure the interior reaches at least 75°C.
Time: PT15M
Temperature: 200°C
Serve
Remove the croquettes from the oven or air fryer, let them rest for 2 minutes, then serve hot with a simple green salad or dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: High protein, Can be made gluten‑free with gluten‑free cornflakes, Lower‑fat when using low‑fat cheese
Allergens: Dairy, Gluten (if cornflakes contain gluten)
Ingredient Substitutions
- Instead of Chicken Drumsticks: boneless chicken thighs
- Instead of Potatoes: sweet potatoes
- Instead of Olive Oil: vegetable oil
- Instead of Cheddar Cheese: Swiss cheese, mozzarella
- Instead of Cornflakes: panko breadcrumbs, crushed crackers
Equipment Needed
- Casserole
- Knife
- Cutting Board
- Mixing Bowl
- Spatula
- Baking Sheet
- Parchment Paper (optional)
- Oven (optional)
- Air Fryer (optional)
Critical Steps — Do Not Skip
- Removing the chicken skin
- Searing the chicken for flavor
- Simmering until chicken is fully cooked
- Deboning the chicken safely
- Coating the balls evenly with crushed cornflakes
- Baking/air‑frying to a safe internal temperature
Chef Tips from the Video
- Use parchment paper on the baking sheet for easy cleanup and even browning.
- For extra crunch, toast the crushed cornflakes briefly in a dry pan before coating.
- A quick dip in beaten egg before the cornflake roll helps the coating adhere better.
Troubleshooting
Mixture is too wet and balls fall apart.
Add a handful more crushed cornflakes or a bit of panko to absorb excess moisture.
Mixture is too dry and difficult to shape.
Add a splash of the cooking liquid or a little low‑fat milk to loosen it.
Coating does not stick.
Lightly dampen the hands or spray the balls with a fine mist of water before rolling in cornflakes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze uncooked coated balls on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Bake from frozen, adding 5‑7 minutes to cooking time.
Room temperature: Not recommended; will become soggy and may spoil.
Make-Ahead Tips
- Prepare the mashed chicken‑potato mixture up to step 6 and refrigerate for up to 24 hours.
- Form and coat the balls, then freeze them raw; bake directly from frozen when needed.
Frequently Asked Questions
What is the cultural significance and history of chicken and potato croquettes in French cuisine?
Croquettes have been a staple of French comfort food since the 19th century, originally made with leftover meat and potatoes. They embody the French tradition of turning simple ingredients into elegant, bite‑size snacks.
What are the traditional regional variations of French croquettes that use chicken and potatoes?
In Normandy, croquettes often include creamy cheese, while in the south they may feature herbs like thyme and rosemary. Some regions add béchamel sauce to the mixture for extra richness.
How is a classic French croquette traditionally served in France?
Traditionally, French croquettes are served hot as an appetizer or side dish, accompanied by a simple green salad, a mustard‑based dipping sauce, or a light vinaigrette.
During which French celebrations or occasions are croquettes commonly enjoyed?
Croquettes appear on holiday tables for Noël (Christmas) and are popular at family gatherings, picnics, and as a snack during the fête de la musique in summer.
What makes this low‑fat chicken and potato cornflake croquette special in French cuisine?
This version swaps the traditional breadcrumb coating for crunchy cornflakes and uses lean skinless drumsticks with reduced‑fat cheese, creating a lighter yet still satisfying French‑style snack that fits modern health‑conscious diets.
What are the most common mistakes to avoid when making chicken and potato cornflake croquettes?
Common errors include over‑cooking the chicken so it becomes dry, not deboning the meat completely, and using a coating that is too fine, which prevents a crisp crust. Follow the critical steps for searing, deboning, and coating to ensure success.
Why does this recipe use cornflakes instead of traditional breadcrumbs for the coating?
Cornflakes provide a lighter, extra‑crunch texture and absorb less oil, making the croquettes lower in fat while still delivering a satisfying crunch that differs from the denser breadcrumb coating.
Can I make the chicken and potato cornflake croquettes ahead of time and how should I store them?
Yes, you can prepare the mashed mixture up to step 6 and refrigerate it for 24 hours. Formed and coated balls can be frozen raw on a tray and later baked directly from the freezer, extending their shelf life up to one month.
What does the YouTube channel Bigwill specialize in?
The YouTube channel Bigwill focuses on quick, budget‑friendly home cooking tutorials, often featuring creative twists on classic comfort foods and practical tips for everyday cooks.
How does the YouTube channel Bigwill's approach to French comfort food differ from other cooking channels?
Bigwill emphasizes minimal equipment, fast preparation, and health‑conscious adaptations—like using cornflake coatings and low‑fat cheese—while still preserving authentic French flavors, setting it apart from channels that stick to richer, traditional recipes.
Last updated: September 3, 2026
